Beef Recipe
Filled with slow- cooked AAA Canadian brisket.
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Ingredients
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Brisket (slow-cooked)
Assembly / finishing (for filling and serving)
Method
Brisket (slow-cooked)
- 1
Prep and season
Pat the brisket dry with paper towel. Combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder and onion powder in a small bowl. Rub the mixture evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes (or refrigerate covered for up to overnight).
- 2
Sear
Preheat oven to 150°C (300°F). Heat vegetable oil in a large heavy Dutch oven or ovenproof braising pan over medium-high heat until shimmering. Sear the brisket fat-side down first for 5–7 minutes until deep brown, then turn and sear remaining sides 3–4 minutes each. Remove brisket to a tray and set aside.
- 3
- 4
Deglaze and build liquid
Stir in tomato paste and cook 1 minute. Pour in the red wine (if using) and scrape any browned bits from the bottom. Let wine reduce by half, about 3–4 minutes. Add the beef stock, Worcestershire sauce, bay leaves and thyme. Bring to a gentle simmer.
- 5
Braise slow
Return the brisket to the pot, fat-side up, partially submerged in liquid (add a touch more stock or water if necessary so at least half the brisket is in liquid). Cover with lid and transfer to the preheated oven. Braise until very tender, about 4 to 5 hours for a 2–2.5 kg brisket. Check at 3.5 hours and add liquid if necessary. The meat should pull apart easily with a fork.
- 6
Rest and shred
Carefully remove the brisket from the braising liquid to a cutting board. Tent with foil and rest 20–30 minutes. Meanwhile, strain and reserve braising liquid and vegetables separately. Using two forks or meat claws, shred the brisket into bite-sized pieces and remove any excess fat or gristle.
Assembly / finishing (for filling and serving)
- 7
Reduce braising liquid
Pour the reserved braising liquid into a saucepan, bring to a simmer over medium-high heat and reduce until slightly thickened and concentrated, about 10–15 minutes (you should have roughly 250–300 ml). Taste and adjust seasoning with sea salt and cracked black pepper. Remove and discard bay leaves and thyme stems.
- 8
Make pan-thickening (optional)
In a small skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook 1–2 minutes to make a blond roux. Slowly whisk 120 ml of the reduced braising liquid into the roux until smooth and glossy to make a thick gravy. Add additional reduced liquid as needed to reach desired consistency.
- 9
Combine meat with sauce
Place the shredded brisket in a large bowl. Pour 150–200 ml of the reduced braising liquid (or the prepared gravy) over the meat and toss to coat until moist but not soupy. Stir in chopped parsley, chives, lemon juice, and adjust seasoning with salt and pepper to taste.
- 10
Serve
Serve the filled slow-cooked brisket warm as a filling for sandwiches, tacos, or as a plated main alongside mashed potatoes or roasted vegetables. Spoon additional reduced sauce over the meat at the table. Leftovers keep in an airtight container in the refrigerator for 3–4 days or can be frozen for up to 3 months.